Shrimp Fried Rice

Our love for Fried Rice began when we tasted a yummy Shrimp/Prawn Fried Rice from a Chinese Restaurant near our first home. It was addictive to say the least. Probably, it had been loaded with MSG but what attracted us the most was the juicy and tender Shrimp which tasted out of this world. Needless to say, we would buy Shrimp Fried Rice every once in a while.

I had been experimenting with Fried Rice in my kitchen over the last five years but mastering Shrimp Fried Rice was a real challenge. I remember those early days of cooking when my Fried Rice would turn mushy. I tried so many different types of Rice. Then I realized that it’s best to use refrigerated Rice while making Fried Rice. If you use Hot Rice, the chances are high that your Fried Rice will turn mushy.

Chinese Prawns Fried Rice

During those initial days of cooking, I would stir fry Shrimp for 10-15 minutes and it would turn rubbery. I reduced the cooking time to 5 minutes and I still couldn’t replicate the juicy and tender shrimp which we ate at the Chinese Restaurant. I slowly learned that Shrimp needs to be cooked on high heat for a minute or two on each side or else it would become rubbery. I know it sounds unbelievable since Kerala Style Shrimp dishes are often cooked for longer. After all these years, I can say that I have kind of mastered Asian Style Shrimp/Prawn Fried Rice or at least for now until I find a better recipe. 😉

Shrimp Fried Rice

The Photos don’t look all that great but this is one of the best dishes I have made till date. Ask my hubby and he will tell you!

Serves: 4

Ingredients

Basmati rice or any Long Grain Rice – 1.5 cups

Jumbo Shrimp/Prawns (Peeled and Deveined) – 20 to 25 count

Diced White Onions – 1 small

Carrots – 2 medium

Snap Peas – 15 to 18 count

Broccoli Florets – 12 to 15 count

Fresh or Frozen Green Peas – 1/4 cup

Butter – 1 tbsp

Cooking Oil – 1 tbsp

Soy sauce – 1 tbsp (optional)

Chilli Garlic Sauce or any Red Chilly sauce – 1 tsp

Garlic Powder – 1/4 tsp

Onion Powder – 1/4 tsp

Black Pepper Powder – 1/4 tsp

Salt – to taste

For marinating the Shrimp

Red Chilly Powder – 1/2 tsp

Black Pepper Powder – 1/4 tsp

Garlic Powder – 1/4 tsp

Onion Powder – 1/4 tsp

Ginger Powder – a pinch

Salt – to taste

Preparation Method

Wash and clean the shrimp thoroughly. Wipe away excess moisture with a paper towel and marinate it with the above mentioned ingredients. Keep it aside for 15-20 minutes.

Peel the carrots and dice it into 1″ long sticks. Roughly chop the broccoli florets. Trim the edges off the snap peas. If using frozen green peas, defrost it by soaking it in water.

Wash the rice thoroughly and allow it to drain. Heat 1 tbsp butter/oil in a big non-stick pan. Add the drained rice and stir fry gently for 3-4 minutes.

You will need around 2 to 2.5 cups of water to cook 1.5 cups of Basmati Rice (Approximately, 1 Cup less than the double amount of Rice). Add water to the pan along with salt to taste. Increase heat and bring everything to a boil. Cover and cook on medium heat for 4-5 minutes.

Reduce heat to lowest possible setting and let the rice cook for another 5 minutes till all water has been absorbed. Switch off the heat and keep it covered for 5 more minutes.

Open the pan and fluff the rice gently with a fork to separate the grains. Spread the rice on a flat tray and allow it to cool completely. You can also use chilled rice (previously cooked and refrigerated rice). The cold rice really helps in making a good fried rice that is not sticky.

Heat a large non-stick skillet on high heat for a few minutes and then add 1 tbsp oil. The pan should be really hot. Immediately, add the shrimp or else the oil will smoke. Spread it out in a single layer. Allow it to cook for a minute or two and then flip the shrimp. Cook for one more minute and then toss everything for another minute so that the shrimp turns completely opaque. Remove the shrimp from the pan onto a plate and keep aside.

Reduce heat to medium-high and add onions to the same pan. Saute until translucent.

Add all the vegetables and stir fry for 5 minutes so that the veggies are tender yet crisp.

Season the vegetables with salt, pepper powder, onion powder and garlic powder.

Add the cooked rice and shrimp to the pan. If using Soy Sauce, drizzle 1 tbsp to the pan along with the red chilly sauce. Gently toss everything for a few minutes. If it appears dry, splash a few teaspoons of water and stir gently for a few more minutes. Serve immediately.

Note

You can use all sorts of vegetables in your Fried Rice. I used Frozen Asian Vegetable Medley which had Baby Corn, Radish and few more vegetables. If using Frozen Veggies, soak it in water for a few minutes to defrost it. Drain it thoroughly before stir frying.

If you have can’t tolerate Soy, you can prepare this Fried Rice without Soy Sauce. We like both versions and I personally prefer the one without Soy Sauce.

You can also use 1 tsp of fresh Ginger Garlic paste for marinating the shrimp but I prefer the powder for convenience.

Feel free to use Spring Onions in this recipe.

I haven’t used Egg in this recipe but you can add eggs for an extra flavor. If using eggs, scramble it in the same pan after the shrimp has been cooked. Keep it aside and then mix it with the rice towards the end of cooking.